Rum Apple Cider Rosemary Crumb Cake

Combining the taste of rosemary with the tart punch of reduced apple cider and highlighted by black-spiced rum, this cake is as smooth as it is rich in flavor.

Rum Apple Cider Rosemary Crumb Cake
Makes 1 (9x5-inch) loaf
  • Apple Cider Reduction:
  • 4 cups apple cider
  • 1 sprig fresh rosemary
  • 2 tablespoons spiced black rum
  • Streusel:
  • ¾ cup (94 grams) all-purpose flour
  • ½ cup (57 grams) roughly chopped shelled pistachios
  • ⅓ cup (73 grams) firmly packed dark brown sugar
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ cup (57 grams) unsalted butter, melted
  • Cake:
  • 1 cup (227 grams) unsalted butter, melted
  • 1½ cups (330 grams) firmly packed dark brown sugar
  • ¼ cup spiced black rum
  • ⅓ cup whole milk
  • 3 large eggs, lightly beaten
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon lemon zest
  • 3⅓ cups (417 grams) all-purpose flour
  • 2 teaspoons (10 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  1. For apple cider reduction: In a large saucepan, bring apple cider to a boil over medium-high heat. Boil until cider is reduced to ½ cup, about 30 minutes, stirring frequently during last 5 minutes of cooking. Remove from heat, and add rosemary and rum. Let cool completely.
  2. For streusel: In a medium bowl, stir together flour, pistachios, brown sugar, and salt. Drizzle with melted butter, and stir with a wooden spoon until combined. Crumble with your fingertips until desired consistency is reached.
  3. Preheat oven to 325°F. Spray a 9x5-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
  4. For cake: In a large bowl, whisk together melted butter, brown sugar, and rum until sugar is almost dissolved. Remove rosemary sprig, and whisk in apple cider reduction. Whisk in milk, eggs, rosemary, and zest. Gently whisk in flour, baking powder, and salt until smooth. Pour batter into prepared pan. Sprinkle with streusel.
  5. Bake until a wooden pick inserted in center comes out clean, about 1½ hours, covering with foil halfway through baking to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely.


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